To revisit this article, visit My Profile, then View saved stories.
To revisit this article, select My Account, then View saved stories
4.3
(9)
This creamy noodle soup from recipe production assistant Mehreen Karim is like a bowl full of warm hugs. The quick umami-packed broth is made by enriching store-bought vegetable broth with creamy tahini and robust Thai red curry paste, then loaded with chewy egg noodles and wilted kale. (Just make sure you use shrimp free curry paste.) To make this dish vegetarian, be sure to use shrimp-free curry paste; to make it vegan, substitute rice noodles for egg noodles, agave for honey, and coconut oil for butter. Be sure to save any extra broth—it’s great paired with fragrant rice, tofu, or even spiralized zucchini.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Dutch Oven
$90 At Amazon
Ladle
$24 At Amazon
Colander
$11 At Amazon
4 Servings
1
2
5
¼
2
4
⅓
3
1
1
12
1
2
Trim dark green top from leek; discard. Slice white and pale green parts ½" thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry.
Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic, ¼ cup curry paste, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt. Cook, stirring occasionally to coat leek, until fragrant and curry is brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar, and 2 cups water and stir to combine. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes. Taste soup; stir in more curry paste and season with more salt if desired.
Meanwhile, cook noodles in a large pot of boiling salted water according to package directions, stirring occasionally, until al dente. Drain and set aside.
Add kale, butter, and remaining leek to soup and simmer, uncovered, stirring occasionally, until kale and leek are softened, 5–7 minutes.
Divide reserved egg noodles among bowls; ladle soup over.
How would you rate Creamy Curry Egg Noodle Soup?
Leave a Review
Reviews (3)
I did less salt than this (like 2 t maybe) and it was too salty until I put the noodles in and now it's perfect. But I'm hella glad I didn't put the full named amount. I also subbed some palm sugar for honey (should have done all palm sugar since I have it…), added a bit extra sweet to cut the salt, and dumped in half a can of coconut milk I wanted to use up. It's really nice.
KV
Los Angeles
12/2/2021
Wayyyy too salty. Feels like it is missing something
K W
San Francisco, CA
12/1/2021
Delicious all the way
Gillian
Toronto canada
11/29/2021
© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices
Food Innovation Group
Creamy Curry Egg Noodle Soup – Bon Appetit
